Plantain (Ripe or Unripe)
Enjoy green (ripe) or yellow (overripe) plantain, both state are edible and usually treated as vegetable. Green plantain tend to be starchier and crispier. Yellow plantain is softer and sweeter with a milder taste than banana. Plantains are almost always cooked before eating.
Plantains are rich sources of complex carbohydrates, vitamins and minerals; Fibre and complex carbs increase fullness, slow digestion and may help manage cholesterol compared to the carbs found in processed foods. Eating a high-fibre diet may also reduce the risk of haemorrhoids and diverticular disease (small pouches in the large intestine).
Plantains are available all year long
Enjoy green (ripe) or yellow (overripe) plantain, both state are edible and usually treated as vegetable. Green plantain tend to be starchier and crispier. Yellow plantain is softer and sweeter with a milder taste than banana. Plantains are almost always cooked before eating.
Plantains are rich sources of complex carbohydrates, vitamins and minerals; Fibre and complex carbs increase fullness, slow digestion and may help manage cholesterol compared to the carbs found in processed foods. Eating a high-fibre diet may also reduce the risk of haemorrhoids and diverticular disease (small pouches in the large intestine).
Plantains are available all year long
Enjoy green (ripe) or yellow (overripe) plantain, both state are edible and usually treated as vegetable. Green plantain tend to be starchier and crispier. Yellow plantain is softer and sweeter with a milder taste than banana. Plantains are almost always cooked before eating.
Plantains are rich sources of complex carbohydrates, vitamins and minerals; Fibre and complex carbs increase fullness, slow digestion and may help manage cholesterol compared to the carbs found in processed foods. Eating a high-fibre diet may also reduce the risk of haemorrhoids and diverticular disease (small pouches in the large intestine).
Plantains are available all year long
Cooking tips
Plantains are an excellent option for gluten-free or paleo-friendly recipes.
There's no danger in eating raw plantain as it doesn't contain toxic substances like cassava, which can cause cyanide poisoning if consumed raw. However because of their high starch content, plantains are more enjoyable cooked, fried, boiled or steamed.
So versatile
Usually treated as a vegetable, plantain can also be a great twist to a French classic dessert : The tart tatin!